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Black plate filled with hot Garlic Butter Beef and Rice Skillet garnished with herbs.

Garlic Butter Beef and Rice Skillet

5 from 1 vote
Aliana Recipes
Savory ground beef and tender grains simmer together in a rich, herb-infused broth. Finished with a blend of melted cheeses and fresh parsley, this one-pan meal offers incredible comfort in under an hour.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings:6 people
Course:Dinner
Cuisine:American
Calories:480kcal
Cost:$14
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef Lean preferred to reduce excess grease
  • 1 cup rice Uncooked long-grain white rice
  • 1 cup cheddar cheese Freshly shredded for a smooth melt
  • ½ cup Parmesan cheese Grated
  • 1 onion Chopped finely
  • 2 tablespoon fresh parsley Chopped, for garnish
  • 1 teaspoon season salt Savory base flavor
  • ½ teaspoon black pepper Freshly ground
  • 4-5 cloves garlic Minced
  • 1 cup milk Whole milk yields the best texture
  • 1 teaspoon thyme Dried
  • ½ teaspoon smoked paprika Adds a subtle, warm color
  • 2-3 tablespoon butter Divided use
  • 2 cups beef broth Provides the simmering liquid

Equipment

  • 1 Large skillet With a tight-fitting lid
  • 1 Wooden spoon For breaking up the beef

Method
 

  1. Melt one tablespoon of butter in a large skillet over medium heat and cook the ground beef with chopped onions for 5 to 7 minutes. This renders the fat and softens the aromatics, leaving you with browned crumbles.
  2. Add the minced garlic, thyme, smoked paprika, season salt, and black pepper, cooking for one minute until highly fragrant. Toasting the dry seasonings releases their essential oils, resulting in a dark, deeply aromatic meat mixture.
  3. Stir in the uncooked rice and beef broth, mixing well before bringing the skillet to a gentle boil. "Should I rinse the rice first?" Rinsing removes excess surface starch to prevent a gummy texture, ensuring the grains absorb the savory broth cleanly.
  4. Reduce the heat to low, cover the skillet tightly, and let it simmer for 18 to 20 minutes. Cooking it gently traps the steam, yielding tender, fully cooked grains that have absorbed most of the liquid.
  5. Stir in the remaining butter, milk, parmesan, and cheddar cheese, cooking uncovered for a few minutes. This binds the remaining liquid with the fats, creating a thick, creamy sauce that coats every grain.
  6. Remove the pan from the heat and sprinkle fresh parsley over the top before serving warm. The fresh herbs cut through the heavy richness, presenting a bright, colorful dish ready for the table.

Nutrition

Serving: 260g (1 plate)Calories: 480kcalCarbohydrates: 32gProtein: 30gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 100mgSodium: 850mgPotassium: 520mgFiber: 1gSugar: 4gVitamin A: 800IUVitamin C: 6mgCalcium: 300mgIron: 3.5mg

Notes

Remove the skillet from the heat completely before stirring in the cheese; this gentle melting process prevents the dairy from splitting and turning greasy.